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Author Notes: A friend in my recipe club Just a Pinch, gave me this recipe that was made by her Aunt Sadie.
Every old timey rest here in the South would have a bottle of this on their tables.
You can vary the hot peppers, I have even used the hot Thai peppers, just use at least 2 varieties for color and flavor. —jane mcmillan

Serves many, you just need a teaspoon or so

1pound small ripe, hot peppers. You can use Serrano, Jalepenos, Habeneros, even the Hot Thai pepper, just use a few varieties for color

4cups or just enough to cover cider vinegar and water, equal amounts

2tablespoons sugar

Wash and remove stems of the peppers, but do not cut, and put in a sauce pan.